Chocolate Flan

Add a little chocolate to this traditional Mexican custard dessert.

Ingredients

  • 1 jar (12.25 oz.) caramel topping
  • 1 cup water
  • 5 eggs, divided
  • 1 box Betty Crocker™ Super Moist™ Delights Triple Chocolate Fudge Cake Mix
  • 1/2 cup vegetable oil
  • 1 can (14 oz.) sweetened condensed milk (not evaporated)
  • 1 cup milk

Directions

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter. Pour ¼ cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving.
  • In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  • In blender, place condensed milk, 4 eggs and milk to make flan mixture. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
  • Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour.
  • Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut flan into slices; serve with remaining caramel topping. Store in refrigerator.

Recipe Information

Ingredients

  • 1 jar (12.25 oz.) caramel topping
  • 1 cup water
  • 5 eggs, divided
  • 1 box Betty Crocker™ Super Moist™ Delights Triple Chocolate Fudge Cake Mix
  • 1/2 cup vegetable oil
  • 1 can (14 oz.) sweetened condensed milk (not evaporated)
  • 1 cup milk

Directions

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter. Pour ¼ cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving.
  • In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  • In blender, place condensed milk, 4 eggs and milk to make flan mixture. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
  • Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour.
  • Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut flan into slices; serve with remaining caramel topping. Store in refrigerator.